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Soak raisins in STROH.

Cut buns into thin slices. Mix milk. With eggs, sugar, vanilla and salt together. Soak bread slices in this.

Peel apples, remove the seeds and slice thinly. Dust with cinnamon…

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Allow fresh short dough to rest for 1 to 2 hours and then roll it out to a size of 20 x 30 cm. Place on a baking sheet lined with parchment paper and poke with a fork at regular intervals. …

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To make the base, melt the butter and chocolate over a warm bain-marie. Combine the egg whites and the sugar and beat until stiff. Stir the egg yolks into the melted butter and chocolate. Fold the…

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Spread out the puff pastry dough on a baking sheet lined with parchment paper, poke it a bit with a fork, sprinkle on the sugar evenly, and bake golden brown for 30 minutes at 160 °C with the fan on.…

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For the punch filling: break the sponge fingers into little pieces and stir together with torn-up sponge cake, rum, orange juice, and jam; allow to soak for about 15 minutes. Roll out this mixture 1…

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Once the strudel dough has rested, roll it out a bit with a rolling pin to form a circular shape. Then place the dough on a cloth dusted with flour, carefully lift it with the backs of both hands, and…

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Beat together the eggs and the sugar – first slightly warm (over steam) and then in a mixer – until fluffy. Fold in the sieved flour and the melted butter and spread onto a paper-lined baking sheet…

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Preheat the oven to 190°C convection. Grease a mould with butter and dust with flour.

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Crumble the cookies. Pour milk and STROH rum over them and let them soak for 10 minutes.

Whip mascarpone cheese and cream, add sugar.

 

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Either serve the chutney as a saucepan or pour it into glasses while it is still hot and store in the refrigerator. The chutney can be stored in the refrigerator for up to two weeks.

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Preheat the oven to 175 degrees Celsius. Separate the eggs. Beat the egg whites until stiff. Beat the room temperature butter with the icing sugar, vanilla sugar and eggs. Fold in the flour, baking…

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Mix all ingredients in a bowl and then shape into small balls. Roll them in coconut flakes or cocoa powder, depending on your taste.

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Using a whisk mix eggs, yeast, sugar, milk, rum and salt together. Add flour and incorporate. Add the butter and knead well. Cover the dough, allow to rest for 1 hour.

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Scrape out the vanilla seeds from the pod. Save some seeds. Mix sugar, vanilla seeds and pod well together.

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Preheat the oven to 170°C fan. Using a hand mixer, beat butter and sugar until creamy. Add rum and eggs. Lastly incorporate flour, salt and zest.

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Mix all ingredients for the dough together and knead well. Wrap in cling film and refrigerate for 1 hour.

Preheat the oven to 170°C fan.

Take the dough out of the fridge, cut into 1 cm pieces.…

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Quickly knead together all dough ingredients on a cutting board until smooth, form a ball, and refrigerate wrapped in cling film for 60 minutes.

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Line the edge of an appropriately sized cake ring with a cake collar. Dip half of the sponge fingers in the mixture of simple syrup and rum and use them to cover the floor of the mould. Soak the…

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Preheat the oven to 180 degrees. Prepare a baking tray and a cookie sheet. Assembly a piping bag with the tip. Chop some hazelnuts for garnishing.

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For the candied oranges, peel one orange and slice both oranges in 4 mm thin slices. Put all ingredients into a pot and bring to a boil. Cook for 15 minutes, until the oranges are candied. Put the…

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Mix softened butter, sugar and egg whites together. Incorporate grated chocolate, salt, flour and STROH rum into the dough. Knead well until it is homogenous. Chill the dough.

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Preheat the oven to 180 degrees. Bring water, milk, salt and butter to a boil. Add the STROH rum. Add the flour and keep stirring until it transforms into a thick paste.

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Peel the pears and core them with a corer. Caramelize the sugar and then slowly pour in some water. Cook until the caramel has completely dissolved. In this liquid, stew the pears until soft.

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Place all ingredients in a bowl and mix with a hand mixer. Chill in the refrigerator for two days.

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For the puff pastry, place the flour, pre-softened butter, water, vinegar, and salt in a bowl and knead slowly. When the dough begins to separate from the bowl’s sides, knead faster until silky and…

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For the sponge cake, separate the eggs. With a hand mixer, mix the egg yolks along with 50 g sugar, vanilla sugar, and lemon zest to a creamy consistency. Beat the egg whites with salt and the rest of…

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For the chocolate banana marmalade, puree bananas. Heat together with 20 g sugar and the pectin. Add 100 g sugar and the glucose syrup and bring back to temperature. Stir in the bitter couverture…

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Mix instant coffee into the sponge finger batter. Form the fingers shorter than usual and also baking them a bit shorter than usual.

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Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

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Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

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While you wait for the yeast dough to rise for the first time, cut the prunes into small pieces. Brush the ring cake mould with melted butter and then sprinkle it with the cinnamon sugar. (The baking…

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Cut the fruit into pleasingly sized pieces and marinate with rum. In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft.

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Beat the sugar and whole eggs until the mixture becomes light. Lightly moisten crumbs with rum. Careful that not too much rum is used here and the crumbs are floating in liquid.

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For the apple compote, cut the apples into slices. Boil and simmer in a small pot with the water, sugar and rum for about 10 minutes.

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Mix all liquid ingredients in one bowl and mix all dry ingredients in another bowl. Then mix both parts and stir the dough very soft. Cover and let it rise to twice its size. Then pour dough into a…

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First let raisins for half an hour soak in rum with sugar and water. Then boil the milk and salt a little. Now add the semolina and the sugar with constant stirring. Now stir in the rum raisins.

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Melt the chocolate. Whip the whipped cream. Beat the eggs with the sugar in the food processor for several minutes until a thick, white cream is formed. Gradually stir the melted chocolate into the…

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First put the quark, the egg, flour, semolina, rum, crumbs and salt to a smooth dough, then let rest for 10 minutes. In the meantime, bring a pot of salted water to a boil and form with the help of…

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For the pancakes, mix milk, salt, flour, eggs and mineral water until a homogeneous mixture is obtained. If the dough is still too liquid, add some flour. Heat the butter in a Teflon pan. Fry the…

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Wash potatoes, peel raw and cook in slightly salted water, strain, evaporate, heat and let cool. Whisk egg. Cover the baking tray with baking paper. Preheat the oven in time.

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Grease a Guglhupf mould with butter and dust with flour. Pour in the sand cake batter and bake in the oven for around 45 minutes at 170 °C. Remove from the oven and allow the Gugelhupf to cool in its…

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Stir the Powidl together with rum and cinnamon to taste.

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Roll out the short dough 3 mm thick and use it to line the bottom of a tart mould 26 cm in diameter. Chill the dough for several hours, then poke it with a fork at regular intervals and bake for ca.…

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Wash the apricots, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the apricots too smoothly. Add the lemon juice, the vanilla seeds, the rum and the lemon zests and…

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Mix the raisins with the rum and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.

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Preheat oven to 160 degrees (Celsius). Grease the baking tin and cover it with some flour. Let the butter sit at room temperature. Mix the flour with the baking powder. Separate the egg whites in a…

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Peel the kiwis, remove the stalk and cut it into pieces, puree them. Cut the watermelon pulp into pieces, remove the seeds and then puree it. Add the rum to the melonpuree.

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Prepare a yeast dough. Mix the flour in a big bowl with the yeast. If you use fresh yeast, stir it with lukewarm milk. Add milk, eggs, egg yolks, sugar, icing sugar and the lemon zest. Let the dough…

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Soak the raisins in water for about 15 minutes, then squeeze them out and chop them finely. Mix them with the rum. Spread the soft butter in a square on a baking tray.

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For the base: Put the cookies into a plastic bag and crumble them. Melt the butter and mix it with the cookies crumbles. Put baking paper into a round baking tin and press the cookie-base into the…

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Especially good ingredients for the punch mixture are sponge cake scraps and leftovers, Sachertorte, and leftover sponge fingers. If you don’t have any leftovers, you can of course prepare some fresh…

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Place the babas in large soup dishes, spray on the mascarpone cream in a circular fashion, distribute berries around the babas, and pour a bit of rum pot liquid into the bowls.

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Pre-heat oven to 200 °C. Core the apples with an apple corer.

 

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Soak the raisins for half an hour in a bowl with 50ml of rum and 50ml of water. Separate the eggs. Mix the egg yolks with sugar and rum. Add the milk and the flour and mix with the pinch of salt.

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